Incredibly delicious chicken enchiladas verde is so easy to make! Instead of filling and rolling the tortillas, the ingredients are layered, casserole-style in a small baking dish. They're made with jarred salsa or tomatillo sauce and cooked chicken and can be ready in minutes!
Why This Recipe Works
If you're looking for a quick and easy meal made with simple ingredients and filled with tons of flavor, this mini chicken enchiladas verde recipe is for you! This wonderful meal is made with cooked chicken, 3 corn tortillas, and convenient jarred salsa verde or tomatillo sauce. It takes minutes to prepare and can be on your table in less than 30 minutes!
Enchiladas with salsa verde (also known as green enchiladas) are made by layering the ingredients in a small baking dish. Think of it as a "Mexican Lasagna". Chicken, plenty of cheese, and salsa are sandwiched between layers of corn tortillas.
This small batch enchiladas verdes recipe is a standby at my house. Every time I have leftover chicken, I almost always use it in this recipe. A bonus is that the ingredients in this recipe can be doubled or tripled to serve 2 or more people.
See below for ways to use leftover ingredients.
- Cooked chicken: If you've got leftover chicken from a previous meal or if you use cooked rotisserie chicken from your grocery store, you're minutes away from enjoying salsa verde chicken enchiladas. If you don't have either, you can quickly cook the chicken and it can be ready to use in about 10 minutes. Here is how to cook chicken on the stove:
- In a small skillet over medium-high heat, melt ½ tablespoon of butter for 30 seconds. Add a boneless, skinless chicken breast, cut into 1-inch pieces to the pan; season the chicken with ⅛ teaspoon of ground black pepper and ⅛ teaspoon of kosher salt. Cook 6 minutes until all pieces are cooked through. Transfer to a small plate, cover, and set aside to use in your enchiladas.
- Corn tortillas: Corn tortillas are traditional in enchiladas but you can use flour tortillas instead. If you use flour tortillas, do not fry them in oil.
- Oil: Use vegetable or canola oil.
- Tomatillo sauce (salsa verde): Salsa verde is a green salsa made from roasted tomatillos, garlic, onions, and peppers. It's incredibly delicious! The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. You can find jarred salsa verde at most grocery stores. It is usually in the international food aisle or sometimes you'll find in the refrigerated section of supermarkets. I live in Texas and one of my favorite brands of salsa verde is Mi Tierra Tomatillo Sauce from my local H-E-B grocery. Other favorite brands include:
How To Make This Recipe
See the recipe box below for ingredient amounts and full recipe instructions.
- Fry the tortillas: Fry tortillas in hot oil until lightly browned. Drain on paper towels.
- Assemble the enchilada: Spoon salsa on the bottom of a baking dish. Next, place 1 tortilla on top, then top with ½ of the cooked chicken, and sprinkle with cheese.
- Place another tortilla on top of the cheese.
- Repeat with the remaining chicken and more cheese. Finally, place last tortilla on top, cover with remaining salsa, and top with remaining cheese.
- Bake: Place dish in the oven and bake 15 minutes, until cheese has melted.
Frequently Asked Questions
I use a 10-inch skillet for this enchiladas recipe and use ¼ cup of canola oil to fry the corn tortillas. You can use a different sized skillet if necessary and will need to use more or less oil depending on the size of your skillet. A good rule of thumb is to pour enough oil into a pan so that you have a quarter-inch layer of oil.
* Heat the oil on medium-high heat until the oil sizzles but is not smoking.
* Fry the tortillas one at a time in the oil. Bubbles should form on the tortilla immediately after you put it in the oil. If not, the oil is not hot enough.
* Fry until golden on both sides, this will take about 20 seconds per tortilla.
* Use tongs to remove the tortilla from the pan and drain on a plate lined with a paper towel.
Truthfully, no you don't have to fry them but frying corn tortillas make enchiladas much tastier.
The tortillas are fried for only about 20 seconds, just until they start to crisp up and take on a little bit of color. The quick fry allows the sauce to cling to the tortilla without completely falling apart. It also adds a lot of flavor. Don't worry about the corn tortillas being heavy or filled with oil, they actually don't soak up much of the oil when they are quickly fried.
While corn tortillas are traditional in enchiladas, you can use flour tortillas instead. If you use flour tortillas, don't fry them in oil. You might like to use our homemade flour tortillas recipe.
- For this small batch enchiladas verde recipe, I use a dish that is 5-inches by 5-inches and has a base area of 25 square inches. You can use any size baking dish that will comfortably hold the tortillas.
You might like to consider serving any of these single serving and small batch recipes with your salsa verde chicken enchiladas:
Other Single Serving Recipes Using Salsa Verde
Feel free to use salsa verde in any of these single serving and small batch Tex-Mex recipes:
- Slow Cooker Chicken Burrito Bowl
- Beef Tacos
- Small Batch Flour Tortillas
- Chicken Fajitas
- Taco Salad
- Vegetable Enchiladas
- Guacamole Salad
- Beef Enchiladas
- Southwest Chicken Wrap
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small batch chicken enchiladas verde recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Corn tortillas: Vegetarian enchiladas, Steak Fajitas
- Cooked chicken: Chicken Pot Pie, Chicken Spaghetti
- Tomatillo sauce or salsa: Taco Casserole, Black Bean Soup
- Monterey Jack cheese: Vegetable Casserole, Southwest Wrap
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Chicken Enchiladas Verde For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
- ¼ cup canola oil
- 3 (8-inch) corn tortillas
- 1 cup cooked, shredded chicken
- ½ cup tomatillo sauce
- ¼ cup shredded Monterey Jack cheese
- sliced avocados
- fresh chopped tomatoes
- sour cream
- crumbled cotija cheese
- chopped cilantro
- Heat oven to 350° F (177° C).
- In a 10-inch skillet over medium heat, add oil and heat 30 seconds. Add tortillas one at a time until lightly browned, 20 seconds each. Set aside warm tortillas on a large paper towel-lined plate.
- To assemble enchiladas, place 1-2 tablespoons of tomatillo sauce on bottom of an ungreased small baking dish. Place 1 tortilla on top, then top with ½ cooked chicken and sprinkle with 2 tablespoons cheese.
- Place another tortilla on top of cheese and repeat with remaining chicken and 1 tablespoon cheese.
- Place last tortilla on top, cover with remaining tomatillo sauce, and top with remaining cheese.
- Place dish in oven and bake 15 minutes until cheese has melted.
- For this enchiladas verdes recipe, I use a dish that is 5-inches by 5-inches. It has a base area of 25 square inches. You can use any size baking dish that will comfortably hold the tortillas.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.